Chef’s Feature Menu November 2013 Week 2

Appetizers
Sweet Onion and Sour Dough Soup

Served with a jumbo cheese straw.

Risotto Balls

Risotto stuffed with bacon, basil and fresh mozzarella cheese served with greens, pickled onions and spicy tomato sauce.

Fresh P.E.I. Mussels

Simmered with white wine and bruschetta.

Entrees
Pork Trio

Pork schnitzel with vegetables and mashed potatoes, BBQ pulled pork in a potato nest with wilted greens, spiced pork tenderloin with braised red cabbage and demi glace.

Pan Seared Pickerel

Served with a butternut and pear puree, forbidden black rice, grilled asparagus and seedling salad.

Beef and Blue Cheese Penne

Braised short ribs, pearl onions, mixed mushrooms and creamy blue cheese sauce tossed with penne pasta and topped with fresh herbs.

 

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